Bloody Maria with Smoked Beef Jerky

How to make a Bloody Maria with Smoked Beef Jerky

Bloody Maria with Beef Jerky is our version of the classic cocktail recipe. Chef Tom slices up Creekstone Farms prime beef eye of round and smokes it to create a mouth watering garnish for this day-after libation. A spicy blend of tomato and spices, mixed with Mezcal is sure to cure what ails you after New Year's Eve.


For the Bloody Maria Base:

  • 1 (29 oz) cans Ciao San Marzano Tomatoes
  • 2 tbsp chipotles in adobo, minced
  • 3 tbsp lime juice
  • 1 tbsp Bear & Burton’s W Sauce Fireshire
  • 1 tbsp Hoff & Pepper Smoken Ghost Ketchup
  • 1 tbsp pickle juice (we used Holmes Made Dad’s Spicy Garlic Dill Pickles)
  • 1 tbsp prepared horseradish
  • Cattleman’s Grill Lone Star Brisket Rub, to taste
  • Heat Maverick’s Anti-Gravity Scorpion Hot Sauce, to taste
  • Mezcal (or tequila), 1 1/2 oz per glass



  • Sliced lime
  • Holmes Made Dad’s Spicy Garlic Dill Pickles
  • Feta stuffed pickled hot pepper
  • Cucumber spear
  • Beef Jerky


On the rim:

  • Lime juice
  • Cattleman’s Grill Lone Star Brisket Rub


For the Beef Jerky:

  • 2 lb Creekstone Farms Prime Eye of Round Roast, sliced #3 on deli slicer
  • 1 (16 fl oz) bottle Sweetwater Spice Tres Chile Fajita Bath
  • 2 cups water
  • 2 tbsp Heat Maverick’s Anti-Gravity Scorpion Hot Sauce
  • Cattleman’s Grill Mexicano Seasoning


To make the beef jerky:


Partially freeze your eye of round roast, to make slicing easier. Using a meat slicer (or by hand) cut 1/8” slices of beef. Place the slices in an 4 Quart Mini Briner Bucket. 


Mix the water and Sweetwater Spice Tres Chile Fajita Bath and whisk. Add the hot sauce. Pour the mixture into the Briner Bucket with the beef. Refrigerate 8 hours to overnight.


Preheat your Yoder Smokers YS640 pellet smoker to 200ºF, set up for smoking/indirect grilling.

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Remove the beef slices from the brine. Lay the slices out on a jerky rack. Be sure to leave a little room in between slices for the smoke and air to circulate. Season the slices with the Cattleman’s Grill Mexicano Seasoning. Continue the process, stacking the racks up to 4 high.


Transfer to the smoker. Every 45-60 minutes, rotate the the racks, top to bottom. Continue smoking until the strips are dried out, but still flexible, not totally crispy. This should take roughly 2-3 hours.

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To make the Bloody Maria base, combine all ingredients, except the mezcal and hot sauce, in a blender. Blend until smooth. Store in the refrigerator for up to a week.


To make the Bloody Marias, first rub the rim of the glasses with a slice of lime. Pour out Lone Star Brisket Rub on a small plate. Flip a Riedel Spey Whiskey Glass and dunk the rim in the brisket rub. Next, fill the glass with ice cubes. Add 1 1/2 oz mezcal or tequila, then fill the glass with the Bloody Mary base and gently stir. Add Heat Maverick’s Anti-Gravity Scorpion Hot Sauce, to taste. Garnish with a cucumber spear, a strip of beef jerky and a toothpick loaded with pickles and pickled peppers.


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